Thursday, February 5, 2009

Wiener Schnitzel

* 2 lbs. veal steak
* 1 egg, beaten
* salt
* bread crumbs
* lemon juice
* pepper

Veal should be about ½ inch thick and cut into serving portions. Season with salt and pepper. Dip pieces in bread crumbs, then into the beaten egg and again in the crumbs. Let stand in the refrigerator a while before cooking. Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle with lemon juice.

Wednesday, February 4, 2009

Dutch Noodle Cheese Ring

* 1 cup egg noodles
* 3 tblsp. butter
* 3 tblsp. flour
* ½ tsp. salt
* ½ tsp. paprika
* 1½ cups milk
* 2 eggs, well beaten
* Swiss cheese (¼ to ½ lb.)

Boil noodles in salted water until tender. Drain and place in well-greased ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook, stirring constantly until it thickens. Add seasoning and cheese cut in small pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs and mix well. Pour this over the noodles. Set mold in pan of hot water and bake in moderate (350-f) oven 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce. Fill center with peas, and carrots or spinach.

Tuesday, February 3, 2009

Dutch Meat Loaf

* 2½ lbs. hamburger
* 2½ cups bread crumbs
* 1 cup cheese (cubed small)
* salt and pepper
* ½ green pepper, chopped
* 1 small onion, chopped
* 2 eggs
* 1 cup catsup

Mix all ingredients, form into two loaves. Pour some catsup over top of loaves. Bake at 350 until done.